Homemade vegetable stock strained into a canning jar

How to make Vegetable Stock

  • Author: Preeti Gupta
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-5 cups 1x
  • Category: How To
  • Method: Simmering


Learn how to make homemade vegetable stock from kitchen scraps. This is a great way to reduce kitchen waste and make healthy, nutritious broth that adds a ton of flavour to soups, curries, gravies, sauces etc. Vegan, gluten free, whole 30 and just plain delicious.


  • 5 cups of Assorted Vegetable Scraps like stalks, peels and pieces of bottle gourd, cauliflower, broccoli, mushrooms, carrots etc.
  • 3 litres Water
  • 1 Bayleaf
  • 1 teaspoon whole Peppercorns
  • 1 small bunch of Parsley and Thyme


  1. Put about 5 cups of assorted vegetable scraps like peels of carrots, onions, bottle gourd as well as stalks of cauliflower, broccoli, mushrooms etc. in a large pot. Add 3 litres of water along with bayleaf, peppercorns, parsley and thyme.
  2. Once the stock starts to boil, reduce to a simmer and let cook for about 40 minutes to an hour so that the vegetables release their aroma and flavour into the stock.
  3. Strain and use as a base in soups, sauces and curries.


  • Optimal Simmering Time: The optimal time for simmering vegetable stock is 45 minutes to an hour. Any longer, and it starts to lose its flavour.
  • Storing Stock: This stock lasts for 5-7 days in the refrigerator. Alternatively, you can freeze the stock in ice trays and use the cubes as required. Frozen stock is good for up to a year.